How to make Malai chicken from the best Indian chef in Paris?

Poulet Malai

Haven't you had the chance to try Chef Manoj Sharma's cuisine yet?

Considered the best Indian chef in Paris, he cut his teeth at Amaya in London, launched the designer restaurant Desi Road in Paris before taking over the kitchens of Sir Winston and opening this summer Jugaad, the very popular restaurant. that makes foodies salivate.

The opportunity to share with us the recipe for his extraordinary and creamy Malai Chicken , an ultra-regressive bestseller served à la carte at Sir Winston.


4 chicken supremes.

For the first marinade: 30 ml of ginger paste, 1 clove of garlic, lemon juice, 20 ml of olive oil.

For the second marinade: 30 ml of mascarpone, 100 g of grated cheddar, 30 ml of Philadelphia, 10 g of ginger, 30 g of chopped cilantro, white pepper, 5 g of cardamom powder, 20 ml of olive oil , 60 ml of liquid sour cream, 30 g of Greek yogurt.

Sautéed vegetables: 1 cabbage pak choï, 1 white onion, 1 red onion, 1 red pepper, 1 yellow pepper, 1 green pepper, 15 g of the Kadahi spice blend (pepper, cumin, coriander, fennel seeds).

Sauce: 2 bouquets of watercress, fresh spinach, ½ onion, 1 clove of garlic, 100 ml of vegetable broth, salt, white pepper, cumin.


Make the first marinade and let the chicken breasts marinate for a few hours.

During this time :

  • Make the second marinade using all the ingredients from the list and mix well to obtain a nice creamy marinade.
  • Wash, clean and quarter all the vegetables on the list. Sauté the vegetables in a little oil and a mixture of Kadahi spices .
  • Prepare the sauce . Blanch the watercress and spinach in salted water and immediately cool them in ice water. Once cooled, grind them to obtain a fluid mixture.

Dip the chicken supremes in the second marinade.

Bake the chicken breasts in the oven on grill mode (around 220 degrees) for 25 to 35 minutes. For an even smokier taste, add a tiny piece of charcoal inside the oven.

Add salt, pepper, olive oil and cumin to the sauce.

For the dressing : garnish the plate with the seasoned sautéed vegetables, place the roast chicken supreme on top, and pour in the sauce. Serve with steamed rice.


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